Friday, May 25, 2012

Greener SeaWeed Pancakes & (Fried Green Tomatoes & Quiche) An Education in What Makes It Green? & Eco-Friendly & Feature Article "How to Make Your Resturant Go Greener"- Waffle & Grill EcoFriendly Containers,What is Going Green in the Restuarant Biz and Who?

What is Going Green in the Restuarant Biz and Who?, a Boulder, Colorado–based e-tailer, lists numerous service and packaging items made from PLA, which, it says, “looks and feel just like regular plastic” and, in addition to being fully compostable, is made from U.S.-grown corn. Among the site’s best sellers are 16-ounce corn cups, meal-sized clamshells, and plastic cutlery with a heat tolerance of 140°F.

Sales of eco-friendly plates, cups, and cutlery could top $500 million in 2006 and $1 billion by 2008.

the green movement in packaging is more than a passing fad. McDonald’s made news as long as a decade ago by packaging its Big Macs in EarthShell clamshells in selected markets. USA Today recently reported that earth-friendly brands such as NatureWorks and EarthShell and two corn-based plastics manufacturers, Fabri-Kal and Nat-Ur, “are taking a chunk out of the $30 billion market for disposable dinnerware.”
The publication goes on to quote estimates that “sales of eco-friendly plates, cups, and cutlery could top $500 million in 2006 and $1 billion by 2008.”
Earlier this year, agricultural processing giant Archer Daniels Midland Company (ADM) and biotechnology leader Metabolix announced a joint venture to produce “a new generation of high-performance natural plastics that are eco-friendly and based on sustainable, renewable resources.” A major new commercial plant with an initial capacity of 50,000 tons a year will manufacture a wide range of products “including coated paper, film, and molded goods,” that will be resistant to hot liquids, greases, and oils, yet will “biodegrade in aquatic, marine, and soil environments,” including septic systems and municipal treatment plants,” read a joint press release....
Chipotle serves its burrito bowls and salads in containers made from recycled newspaper, says Arnold. Napkins are made of unbleached, recycled paper, and the company’s bags have recycled content.
This year, Starbucks debuted a coffee cup with 10-percent post-consumer fiber content (“high-grade office paper”), developed in conjunction with suppliers Mississippi River Corporation, MeadWestvaco, and Solo Cup Company. The cup took more than three years to perfect and receive Food and Drug Administration (FDS) approval.
Although there is a cost premium associated with the cups, they fit into the company’s “history of environmental performance,” says Starbucks global brand communications representative Andy Fouché. “This transition will reduce our purchase of new tree fiber by more than five million pounds,” he continues.
Next on the Starbucks agenda is the replacement of its current pastry bags with ones made with 20-percent PCF in the first quarter. The company will also implement quantitative materials assessment tools from the Environmental and Natural Resources Policy and Training Project (epat) and Sustainable Packaging Coalition to help guide future purchasing decisions.

What Makes it Green?

Compost Pile

Food waste is the next frontier for operators looking to go green. Reuse vegetable and produce scraps by creating a compost pile for your operation. All it takes is a little water and lots of leftovers.

1. Creating the Pile

Vegetable and fruit scraps, fertilizer, and top soil are layered together.

2. Breaking Down Matter

Aerobic bacteria from the fertilizer oxidize the organic matter in the compost pile.

3. Releasing Carbon

Carbon from the organic matter is released from the bacteria as carbon dioxide.

4. Continuing the Cycle

When the bacteria die, their carbon is used by living bacteria to continue the process.

5. Putting it to Use

The organic matter decomposes to a dark brown and crumbly state, signaling it is ready for use as mulch.

Environmental Hoods

Achieving healthy air quality is an essential part of going green. A new generation of kitchen hoods can eliminate smog in the kitchen and recycle it into clean air.
Price Comparison:
OVH-10 (36"x40"x21"): $5,655
PO-VH (60"x48"x24"): $6,428
EH-5 (60"x48"x42"): $12,584
EH-6 (72"x69"x48"):$13,111

1. Collecting Dirty Air

Dirty kitchen air is sucked up by the vent.

2. Trapping the Grease

Two stainless steel baffle filters trap the large grease particles in the air while two disposable pre-filters trap smaller grease particles.

3. Filtering Further

Two electrostatic air cleaning (EAC) filters use ionizers to charge particles of dirty air, allowing them to be collected by an electrostatic force.

4. Eliminating Odor

The air then passes through two charcoal filters, which help eliminate odor.

5. Releasing Clean Air

Ultraviolet lamps eliminate remaining grease in the air and improve emission control as the air is recirculated into the environment.


Recycling has become common place in many restaurants. Take that green effort one step further by using environmentally friendly packaging instead of traditional cups.
Price Comparison:
Ecotainers are 30 percent to 40 percent more expensive per case than traditional hot cups.

1. Sourcing Sustainably

Initial wood fibers are sourced from a combination of nonendangered lands and recycled content.

2. Making Paperboard

The fibers are made into paperboard, using a chlorine-free bleaching process.

3. Adding PLA

Once the cup is made, a plant-based, water-proof polylactic acid (PLA) lining is added to the inside.

4. Branding

Food-safe, water-based inks are applied to the outside through flexography.